Common Name Bean and Rice Bowl
A hearty, one-pot meal featuring black beans, rice, and fresh corn. This mexican-inspired comfort food (vegetarian) ready in about 65 minutes pairs brown rice, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup brown rice
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn kernels
- 1/2 cup chopped onion
- 2 cloves chopped garlic
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 1 tsp ground cumin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 1 cup brown rice and 2 cups chicken broth to a boil in a medium saucepan over medium-high heat, then reduce heat to low, cover, and simmer for 40 minutes until rice is tender and liquid is absorbed.
- Step 2: While rice cooks, heat a large skillet over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 3: Add 1 cup frozen corn kernels, 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes, and 1 tsp ground cumin to the skillet. Simmer uncovered for 10 minutes until flavors meld and corn is heated through.
- Step 4: Stir 1/4 cup chopped cilantro and 1 tbsp lime juice into the bean mixture, then gently fold into the cooked rice. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Common Name Bean and Rice Bowl take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Common Name Bean and Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown rice from drying out.
Can I substitute ingredients in Common Name Bean and Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Common Name Bean and Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Common Name Bean and Rice Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! So easy and healthy. I added extra corn and it was perfect.
- ★★★★★
This was my go-to comfort food during my college days. The beans were perfectly cooked and the rice fluffy. Made it for my family last night and they loved it!
- ★★★★★
A simple and delicious recipe. My husband and I had it for dinner and it was so satisfying. The spices were spot on.
